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Slow-Cooker Enchilada Pork Tacos with Sweet-Corn Slaw

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  • Prep 45 min
  • Total 8 hr 30 min
  • Servings 4
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Top these easy shredded pork tacos or burritos—your choice—with a sweet summer corn slaw. Delicious and perfect for hot days! Slow-cooker shredded pork tacos are great for busy weeknights too. Simply get your pork shoulder cooking, grill the corn, then go about your day and assemble your tacos when you get home.
By Tieghan Gerard
Updated Nov 6, 2023
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  • 3 to 4 lb pork shoulder
  • 2 to 3 tablespoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
  • 2 cans (7 oz) Old El Paso™ Chopped Green Chiles
  • 1/2 of a sweet onion, finely diced
  • 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce

Sweet Summer Corn Slaw

  • 2 ears fresh sweet corn, husks removed
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 2 cups shredded fresh green cabbage or cabbage slaw
  • 1 jalapeño chile, seeded, diced
  • Juice of 1 medium lime
  • 2 teaspoons rice vinegar
  • 1/2 cup chopped fresh cilantro

Tortillas and Additional Fillings

  • 8 to 12 tortillas from 1 or 2 packages (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count), warmed,
  • Sliced avocado, as desired (for tacos)
  • 1 1/2 cups steamed white rice or Spanish rice, as desired (for burritos)
  • Cooked black beans, as desired (for burritos)
  • Cotija or queso fresco cheese, crumbled, as desired (for tacos or burritos)
Make With
Old El Paso


  • 1
    Spray 4-quart slow cooker with cooking spray.
  • 2
    Add Pork ingredients to slow cooker; stir. Cover; cook on Low heat setting 8 to 10 hours or High heat setting 6 to 8 hours.
  • 3
    Meanwhile, make Sweet Summer Corn Slaw. Heat grill on high. Brush corn with olive oil, and season with salt and pepper. Wrap corn in 1 layer of foil. Place on grill. Cook 10 minutes, rotating corn 3 times. Cook 10 to 15 minutes longer; remove foil, and cook corn 5 minutes longer. Remove corn from grill, and allow to cool 5 minutes. Use sharp knife to cut off corn kernels, and add kernels to medium bowl.
  • 4
    To same bowl, add remaining slaw ingredients and a pinch of salt. Toss well; cover and place in the fridge until ready to serve.
  • 5
    When pork is cooked and falling apart, remove it from slow cooker, and allow to cool slightly. Shred pork with 2 forks, and drizzle with sauce left in slow cooker.
  • 6
    To assemble tacos, place a little warm pork in warmed 6-inch tortilla; top with sliced avocado and slaw. Sprinkle with cheese. Repeat to use remaining 6-inch tortillas.
  • 7
    To assemble burritos, heat one 8-inch tortilla at a time in microwave 30 seconds. Working quickly, layer cheese, hot rice, warm pork, black beans and slaw toward 1 end of tortilla. Fold sides over the line of ingredients, and roll up tortilla (try to roll tight). Repeat to use remaining 8-inch tortillas.

Tips from the Betty Crocker Kitchens

  • tip 1
    Want to make these the best shredded pork tacos you've ever had? Pay special attention to the corn! Removing the foil from the corn for the last few minutes of grilling helps the corn get a nice smoky, grilled flavor, and it leaves delicious char marks.


Nutrition Facts are not available for this recipe
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